Crunchy Coconut Prawns with Sweet Potato
My Crunchy Coconut Prawns with Sweet Potato is a vibrant dish infused with the rich flavours and vibrant colours I encountered on my unforgettable journeys through the Caribbean.
Ingredients
- 16 shelled large frozen freshwater prawns, defrosted
- 2 tbsp any oil
- 4 tbsp cornflour
- 2 medium eggs
- 2 tsp Thai fish sauce
- 150 g desiccated coconut
- 150 g panko breadcrumbs
For the Mayo
- 4 tbsp mayonnaise
- 4 tbsp tomato ketchup
- 1 tbsp Siracha sauce
- 2 tsp Jerk seasoning, see recipe
- touch of water
Instructions
- Mix the eggs and fish sauce together well.
- Dip the prawns in cornflour and beaten egg, then in breadcrumbs and coconut, mixed together.
- Coat well and chill until needed
- Heat a small pan of vegetable oil to 175C.
- Cook in 2 batches, allowing the oil to recover to 175C.
- Mix all the ingredients for the dip and serve with the cooked prawns.
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Nutrition
694
Calories
47G
Fat
25G
Saturates
9G
Sugars
1344G
Salt
22G
Protein
49G
Carbs
8G
Fibre
ⓘ UK Government Reference Intakes (RIs).
